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Ingredients
| active dry yeast: 1 Tbl |
| water: 1 cup (warm) |
| granulated sugar: 1 tsp |
| canola oil - for salads, woks and light frying: 2 Tbl |
| Kosher salt: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| grated parmesan cheese: 50 g |
Topping
| salad dressing - italian: 1/3 cup |
| garlic powder: 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| dried thyme (ground): 1/4 tsp |
| mozzarella cheese, nonfat (shredded): 1 cup |
Italian Bread Wedges
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
- Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degrees F for 15-20 minutes or until golden brown. Serve warm.